Boiled Salmon

Ingredients

• a piece of the tail of a fresh salmon
• one-half teacupful of vinegar
• some salt, fennel and spices in moderate quantities
• one pint of the cooking liquor of the fish
• one wineglassful of white wine
• two finely minced anchovies
• one ounce of the butter

Method

1. 1

   Put the salmon in a fish kettle with salt, fennel, spices, vinegar, and boiling water to cover.

2. 2

   Boil until tender.

3. 3

   Prepare a sauce with the cooking liquor, white wine, and anchovies, reducing it, then mix in butter.

4. 4

   Serve salmon on a hot dish garnished with parsley and the sauce in a sauceboat.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 19. The excerpt below is the record exactly as published.

Boiled Salmon. Take a piece of the tail of a fresh salmon, put it into a fishkettle with some salt, fennel and spices in moderate quantities, one-half teacupful of vinegar, and sufficient boiling water to cover. Boil the fish until tender. Prepare a sauce with one pint of the cooking liquor of the fish, one wtneglassful of white wine, two finely minced FISH. 69 anchovies, and boil it until somewhat reduced; then mix with the sauce one ounce of the butter

Cook this with the app: pantry check, scaling, and the assistant.